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Utilization of β‐Cyclodextrin for Improved Flavor Retention in Thermally Processed Foods
Author(s) -
REINECCIUS T. A.,
REINECCIUS G. A.,
PEPPARD T. L.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb17856.x
Subject(s) - flavor , cyclodextrin , chemistry , food science , menthol , chromatography , organic chemistry
Four flavorants were complexed individually with β‐cyclodextrin, and the resulting inclusion complexes were used to flavor hard candy, fruit leathers, and angel food cake. Flavor retention during preparation using complexed and liquid flavor forms was assessed by instrumental analysis. Complexation of flavors in β‐cyclodextrin markedly improved heat stability in some cases; the more severe the heat treatment experienced by the food, the greater the observed benefit; for example, 86‐fold better retention of l‐menthol in a hard candy. However, results of sensory evaluation were mixed, indicating that the benefits of enhanced flavor retention achieved through the use of flavor/cyclodextrin complexation could be mitigated by poor release from inclusion complexes during consumption.